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Sourdough English Muffins

Sourdough English Muffins

Cost $5, save $10

Source: Recommended by CookPal

  • 720 Min
  • 10 Servings
  • $5

INGREDIENTS

  • Main Ingredients

    • 🥛 1 cup milk
    • ½ cup sourdough starter
    • 🌾 2 cups all-purpose flour
    • 🍚 1 tablespoon white sugar
    • 🥄 1 teaspoon baking soda
    • 🧂 ½ teaspoon salt
    • 🌾 ½ cup unbleached all-purpose flour
    • 🌽 1 tablespoon cornmeal, or as needed

STEPS

1

Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.

2

Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.

3

Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well-floured to avoid sticking.

4

Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.

5

Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.

NUTRIENTS

Per 1 serving

🔥

152

Calories

  • 5
    Protein
  • 30
    Carbs
  • 1
    Fats

💡 For best results, use a well-fed active sourdough starter.Keep the griddle at a consistent low heat to ensure even cooking.Extra muffins can be stored in the freezer for up to 3 months.Lightly toast the muffins before serving for a crisp outer texture.